CN106722236A - Fried pork pies meat - Google Patents

Fried pork pies meat Download PDF

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Publication number
CN106722236A
CN106722236A CN201611119654.1A CN201611119654A CN106722236A CN 106722236 A CN106722236 A CN 106722236A CN 201611119654 A CN201611119654 A CN 201611119654A CN 106722236 A CN106722236 A CN 106722236A
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CN
China
Prior art keywords
crust
filling
meat
fried
mixing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201611119654.1A
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Chinese (zh)
Inventor
李念
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CHONGQING NIANJI FOOD Co Ltd
Original Assignee
CHONGQING NIANJI FOOD Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by CHONGQING NIANJI FOOD Co Ltd filed Critical CHONGQING NIANJI FOOD Co Ltd
Priority to CN201611119654.1A priority Critical patent/CN106722236A/en
Publication of CN106722236A publication Critical patent/CN106722236A/en
Pending legal-status Critical Current

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Abstract

The invention discloses fried pork pies meat that is a kind of tasty and refreshing and crisp fragrant and depositing.Including crust and it is wrapped in the filling of outer intracutaneous, the making material of the crust is chicken mixing seasoning, the making material of the filling is pork mixing seasoning, the crust is cylindrical in shape, the filling is in the form of a column, the cylindrical interior volume of the full crust of filling filling, the filling is made through cooking, and the crust is made through fried.

Description

Fried pork pies meat
Technical field
The present invention relates to a kind of fried processed food, more particularly to a kind of fried pork pies meat.
Background technology
Meat contains rich in protein and trace element, is a kind of indispensable food of people's daily life, but with Growth in the living standard, requirement of the people to meat products taste also more and more higher.Common meat product can not meet The demand of people.
In conventional fried food, chicken fat content is low, be adapted to it is fried, it is fried after very fragrant, crisp and non-greasy, It is greasy without crisp but fried rear dry mouth, scrapes mouth, not tasty and refreshing, and pork fat content is high, it is fried after it is very too greasy, no It is suitable fried, but pork is due to fat content relation high, and very tasty and refreshing, existing fried meat is all simple chicken, pork Or mix it is fried, but all it cannot be guaranteed that tasty and refreshing and crisp fragrant and deposit.
The content of the invention
It is an object of the invention to overcome the deficiencies in the prior art, there is provided fried pork pies that are a kind of tasty and refreshing and crisp fragrant and depositing Meat.
The object of the present invention is achieved like this:
A kind of fried pork pies meat, including crust and the filling of outer intracutaneous is wrapped in, the making material of the crust is chicken Meat mixing seasoning, the making material of the filling is pork mixing seasoning, and the crust is cylindrical in shape, and the filling is in the form of a column, institute The cylindrical interior volume of the full crust of filling filling is stated, the filling is made through cooking, and the crust is made through fried.
To ensure that crust is crisp fragrant after fried, the crust uses chicken, starch, flour, capsicum, Chinese prickly ash, anise, fennel fruit Perfume, cassia bark, cloves, ginger, salt are according to 80~88:3~7:3~7:2~3:0.5~1.5:0.3~0.8:0.2~0.5:0.2 ~0.5:0.2~0.5:0.2~0.5:Then 2~3 weight cut, shape than being compressed into tablet form after mixing to it Into crust.
In order to ensure, the mixed toughness of chicken, further, the chicken is cut to strip, by chicken sticks, starch, face 30 minutes tasty, Ran Houzai are placed after powder, capsicum, Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, ginger, salt mixing and stirring Suppressed, cut.
To ensure that it is rear tasty and refreshing that filling is cooked, the filling uses pork, skin jelly, green onion end, ginger, salt, chickens' extract, light soy sauce sauce Oil, sesame oil, according to 35:10:5:0.2:1:0.2:0.2:0.2 weight is made than mixing.
In order to ensure that pork can be thoroughly mixed, mellowness is produced after cooking, further, the pork is chopped into meat gruel, skin Jelly is cut to fourth, ginger is broken into the Jiang Shui of 45ml or so;Green onion end, Jiang Shui, chickens' extract, salt, light soy sauce, perfume (or spice) are put into meat gruel Oil, is stirred until homogeneous;The uniform skin that is put into freezes fourth in the meat gruel being stirred;Refrigerator freezing layer is put into, is freezed one hour, Ran Houzheng Cut after ripe.
Placed 1 hour under chilling temperature (0 DEG C -4 DEG C), be suppressed the growth and breeding of most of microbe, meat poisoning Clostridium and Staphylococcus aureus etc. are no longer excreted poison, and the enzyme in meat is had an effect, by partially protein breaks down into amino acids, together When emptying blood and percentage of liveweight 18% -20% body fluid, so as to reduce the content of harmful substance, it is ensured that the safety of meat is defended It is raw;Due to experienced the more sufficient stiff process of solution, its meat softness is flexible, good ripe easily rotten, delicate mouthfeel, delicious flavour, And nutritive value is higher.
In order to be deep-fried crust without pasting, further, the thickness of the crust is 2~4mm, and the external diameter of the crust is 8~16mm, the length of the crust is 30~100mm,
For convenient formation, while ensureing the firmness of crust, bending forming is c-type after the crust immersion custard liquid, Then the filling that will be cooked is wrapped in outer intracutaneous, and the crust is bonded together by custard liquid and filling.
Further, by water, fresh hen egg, starch, flour, salt according to 23:15:30:30:2 weight is deployed into than mixing Custard liquid.
In order to reduce the deep-fat frying time of crust, and increase crispiness, the crust wraps up filling again by cooking.
Specific embodiment
Embodiment
A kind of fried pork pies meat, including crust and the filling of outer intracutaneous is wrapped in, the making material of the crust is chicken Meat mixing seasoning, the making material of the filling is pork mixing seasoning, and the crust is cylindrical in shape, and the filling is in the form of a column, institute State the cylindrical interior volume of the filling full crust of filling, the filling is made through cooking, and the crust is made through fried, frying course and this The frying course of company's Hechuan sliced meat is identical.The thickness of the crust is 2~4mm, and the external diameter of the crust is 8~16mm, institute The length of crust is stated for 30~100mm, by cooking, bending forming is c-type to the crust after being then immersed in custard liquid, then will be steamed Ripe filling is wrapped in outer intracutaneous, and the crust is bonded together by custard liquid and filling.By water, fresh hen egg, starch, flour, Salt is according to 23:15:30:30:2 weight is deployed into custard liquid than mixing.
The crust is pressed using chicken, starch, flour, capsicum, Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, ginger, salt According to 85:5:5:2:1:0.5:0.3:0.4:0.4:0.3:Then 1.5 weight carried out than being compressed into tablet form after mixing to it Cutting, forms crust.The chicken is cut to strip, by chicken sticks, starch, flour, capsicum, Chinese prickly ash, anise, fennel seeds, cassia bark, After cloves, ginger, salt mixing and stirring place 30 minutes it is tasty, then suppressed again, cut.
The filling uses pork, skin jelly, green onion end, ginger, salt, chickens' extract, light soy sauce, sesame oil, according to 35:10:5: 0.2:1:0.2:0.2:0.2 weight is made than mixing.The pork is chopped into meat gruel, and skin jelly is cut to fourth, ginger is broken into The Jiang Shui of 45ml or so;Green onion end, Jiang Shui, chickens' extract, salt, light soy sauce, sesame oil are put into meat gruel, are stirred until homogeneous;In stirring The uniform skin that is put into freezes fourth in good meat gruel;Refrigerator freezing layer is put into, is freezed one hour, cut after then cooking.
Finally illustrate, preferred embodiment above is merely illustrative of the technical solution of the present invention and unrestricted, although logical Cross above preferred embodiment to be described in detail the present invention, it is to be understood by those skilled in the art that can be Various changes are made to it in form and in details, without departing from claims of the present invention limited range.

Claims (9)

1. a kind of fried pork pies meat, including crust and the filling of outer intracutaneous is wrapped in, it is characterised in that the making of the crust Material is chicken mixing seasoning, and the making material of the filling is pork mixing seasoning, and the crust is cylindrical in shape, and the filling is in Column, the cylindrical interior volume of the full crust of filling filling, the filling is made through cooking, and the crust is made through fried.
2. a kind of fried pork pies meat according to claim 1, it is characterised in that the crust uses chicken, starch, face Powder, capsicum, Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, ginger, salt are according to 80~88:3~7:3~7:2~3:0.5~1.5: 0.3~0.8:0.2~0.5:0.2~0.5:0.2~0.5:0.2~0.5:2~3 weight is more tabletted than after mixing Shape, then cuts to it, forms crust.
3. a kind of fried pork pies meat according to claim 2, it is characterised in that the chicken is cut to strip, by chicken sticks, Place to enter for 30 minutes after starch, flour, capsicum, Chinese prickly ash, anise, fennel seeds, cassia bark, cloves, ginger, salt mixing and stirring Taste, is then suppressed, is cut again.
4. a kind of fried pork pies meat according to claim 1, it is characterised in that the filling is frozen using pork, skin, green onion End, ginger, salt, chickens' extract, light soy sauce, sesame oil, according to 35:10:5:0.2:1:0.2:0.2:0.2 weight is made than mixing Into.
5. a kind of fried pork pies meat according to claim 4, it is characterised in that the pork is chopped into meat gruel, skin freezes and is cut to Fourth, breaks into ginger the Jiang Shui of 45ml or so;Green onion end, Jiang Shui, chickens' extract, salt, light soy sauce, sesame oil are put into meat gruel, are stirred To uniform;The uniform skin that is put into freezes fourth in the meat gruel being stirred;Refrigerator freezing layer is put into, is freezed one hour, then cooked laggard Row cutting.
6. a kind of fried pork pies meat according to claim 1, it is characterised in that the thickness of the crust is 2~4mm, institute The external diameter of crust is stated for 8~16mm, the length of the crust is 30~100mm.
7. a kind of fried pork pies meat according to claim 1, it is characterised in that bending forming after the crust immersion custard liquid It is c-type, the filling that then will be cooked is wrapped in outer intracutaneous, the crust is bonded together by custard liquid and filling.
8. a kind of fried pork pies meat according to claim 1, it is characterised in that press water, fresh hen egg, starch, flour, salt According to 23:15:30:30:2 weight is deployed into custard liquid than mixing.
9. a kind of fried pork pies meat according to claim 1, it is characterised in that the crust wraps up filling again by cooking Youngster.
CN201611119654.1A 2016-12-08 2016-12-08 Fried pork pies meat Pending CN106722236A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201611119654.1A CN106722236A (en) 2016-12-08 2016-12-08 Fried pork pies meat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201611119654.1A CN106722236A (en) 2016-12-08 2016-12-08 Fried pork pies meat

Publications (1)

Publication Number Publication Date
CN106722236A true CN106722236A (en) 2017-05-31

Family

ID=58882375

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201611119654.1A Pending CN106722236A (en) 2016-12-08 2016-12-08 Fried pork pies meat

Country Status (1)

Country Link
CN (1) CN106722236A (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101061876A (en) * 2006-04-28 2007-10-31 张长城 Quick freezing type meat patty and the method of producing the same
CN103734784A (en) * 2013-12-30 2014-04-23 重庆念记食品有限公司 Processing method of hechuan-flavor pork slices
CN104000217A (en) * 2014-05-08 2014-08-27 房县天森食品有限公司 Manufacturing method of Huangjinjuan food

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101061876A (en) * 2006-04-28 2007-10-31 张长城 Quick freezing type meat patty and the method of producing the same
CN103734784A (en) * 2013-12-30 2014-04-23 重庆念记食品有限公司 Processing method of hechuan-flavor pork slices
CN104000217A (en) * 2014-05-08 2014-08-27 房县天森食品有限公司 Manufacturing method of Huangjinjuan food

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
张果平: "《肉羊产业先进技术全书》", 30 September 2012, 山东科学技术出版社 *
董淑炎 等: "《肉类菜谱大全》", 30 November 1998, 中国旅游出版社 *

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Application publication date: 20170531

RJ01 Rejection of invention patent application after publication